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The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

Laboratory techniques for the detection and quantification of chemicals in nonalcoholic beverages are essential to identify potential health risks.

Low-acid aseptic beverage systems represent a highly complex sector of the food industry and benefit by the use of effective food safety systems.

A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.

A review of the state of lean finely textured beef.  

Combining HACCP with Failure Mode and Effects Analysis allows an effective, integrated approach to food safety.

Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.